Interrelated Routes between the Maillard Reaction and Lipid Oxidation in Emulsion Systems

Antonio Dario Troise, Vincenzo Fogliano, Paola Vitaglione, Claire C. Berton-Carabin

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

In foods, the Maillard reaction (MR) and lipid oxidation lead to the formation of several molecules through interrelated chemical pathways. MR and lipid oxidation products were investigated in model oil-in-water emulsions consisting of canola oil, water, and Tween 20, a nonionic surfactant, with glucose and phenylalanine. The presence of 1% Tween 20, either in emulsion or as a control surfactant solution, sped up the formation of N-(1-deoxy-d-fructos-1-yl)-phenylalanine and of phenylacetaldehyde. Overall, the formation of MR products was up to sixteen times higher in emulsions than in an aqueous system without a surfactant. The formation of conjugated dienes, total aldehydes, hexanal, and (Z)-2-octenal was reduced down to six times when MR products were present in the emulsion. These results confirm that the formation of MR intermediates is influenced by the reactants' location, and the presence of a discrete nonpolar environment (oil droplets or surfactant micelles) promotes MR volatile formation through Strecker degradation.

Original languageEnglish
Pages (from-to)12107-12115
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume68
Issue number43
DOIs
Publication statusPublished - 28 Oct 2020

Keywords

  • Amadori compounds
  • emulsions
  • lipid oxidation
  • Maillard reaction
  • reactants’ location

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